Makes 6 Servings
Keeping some blueberries whole in these ice pops results in unexpected, surprising bursts of sweet, fresh flavor.
- 1 cup Blueberry–Chia Seed Jam
- ¾ cup coconut water
- 1 tablespoon fresh lime juice
- Pinch of kosher salt
- ½ cup fresh (or frozen, thawed) blueberries
Special Equipment: Six 4-ounce ice-pop molds
1- Purée jam, coconut water, lime juice, and salt in a blender until smooth.
2 – Add blueberries and pulse just to break up some of the berries.
3 – Pour into ice-pop molds, insert sticks, and freeze until solid, at least 3 hours.
4 – Run under hot water for several seconds to unmold.
Do Ahead: Ice pops can be made 1 week ahead.
Recipe by Nicole Rucker, Photos by Alex Lau. We found this recipe on Bon Appetit.